ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Muhammara Sauce

Photo: Greg Dupree; Styling: Lindsey Lower

Hands-on time 8 mins
Total time 8 mins
Yield

Serves 10 (serving size: about 3 tablespoons)

Brush this Syrian sauce onto grilled meat or vegetable kebabs, or stir into hot cooked couscous.

Ingredients

  • 3/4 cup coarsely chopped walnuts
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons pomegranate molasses
  • 2 teaspoons fresh lemon juice
  • 1 1/4 teaspoons Aleppo pepper, or 1 teaspoon paprika plus 1/4 teaspoon ground red pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 5 ounces roasted red bell peppers, drained (about 1 cup)
  • 3 green onions, coarsely chopped

Nutrition Information

  • calories 120
  • fat 10.4 g
  • satfat 1.2 g
  • monofat 4.6 g
  • polyfat 4.1 g
  • protein 1 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 137 mg
  • calcium 21 mg

How to Make It

  1. Place all ingredients in the bowl of a food processor; process until smooth. Refrigerate up to 1 week.